Ti Leaves

Ti leaves - pronounced 'tee leaves' are the large, vibrant green leaves of the Cordyline fruticosa plant, commonly known as the Ti plant. Native to Southeast Asia and the Pacific islands, these leaves are significant in Polynesian cultures for their use in cooking, wrapping, and ceremonial purposes.

They are known for their ability to add a subtle, sweet flavor to foods

It might be hard to find Ti leaves so in a pinch you can substitute Banana Leaves, these are the most common substitute, used for cooking and wrapping food, they offer a similar texture and slight flavor to dishes. Corn Husks, while they don't have the same flavor, corn husks can be used as a wrapping material in steaming and grilling. Parchment paper or tin foil, these provide practical alternatives for wrapping food but won't add any flavor.

Before using ti leaves for wrapping food, it’s essential to wash and then blanch them briefly in boiling water or pass them over an open flame. This makes them more pliable and easy to fold around food. Keep fresh ti leaves in the refrigerator, wrapped in a damp cloth or paper towel inside a plastic bag. This maintains their moisture and flexibility.

Ti leaves can be frozen for long-term storage. Wash and dry them, then stack and roll before placing in a freezer-safe bag. Fresh ti leaves will last about 1 to 2 weeks in the refrigerator if kept moist and properly stored. When frozen, ti leaves can be kept for several months up to a year without significant loss of quality.

In summary, Ti leaves are excellent for adding a touch of sweet, earthy flavor to dishes, especially when used to wrap and cook food. While they don’t provide nutritional benefits because they are not edible, their role in cooking, especially in traditional and tropical cooking, makes them valuable for those looking to explore different cooking techniques and flavors.

Location: International Food Aisle

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